| Project/Area Number |
26670899
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Social dentistry
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| Research Institution | Tohoku University |
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Principal Investigator |
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| Project Period (FY) |
2014-04-01 – 2015-03-31
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| Project Status |
Completed (Fiscal Year 2014)
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| Budget Amount *help |
¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
Fiscal Year 2014: ¥1,300,000 (Direct Cost: ¥1,000,000、Indirect Cost: ¥300,000)
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| Keywords | swallowability / food bolus / lubrication / oral mucosa / 食塊 / 潤滑性 / 粘膜 |
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| Outline of Final Research Achievements |
An in vitro method to evaluate swallowability of food bolus based on its lubrication on the mucosa was developed. A tubular mucous membrane obtained from an esophagus of a freshly slaughtered calf was used. The instrumental device consisted of a pair of rollers, a pulley, and a 150-g weight. A piece of food bolus placed into the mucosal tube was pulled at a constant force by the weight, and was squeezed through the tube with a pair of rollers. The average passing velocity of the bolus was calculated. The velocity greater than the maximum speed of pharyngeal peristalsis in non-dysphagic young adults (142 mm/s) was the index of sufficient lubrication. By using instant mashed potato reconstituted using different levels of water content as test food, we confirmed the conformity of the results of the lubrication test to those of the sensory evaluation of readiness for deglutition, suggesting the adequateness of the method.
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